Instant Pot 20 Minute Chicken Burrito Bowls
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Comes together in less than 10 min prep! The chicken is so tender and the flavors are so good.
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This is a burrito bowl recipe I keep coming back to again and again. And this was the first Instant Pot (IP) recipe I have ever tested that converted me to the pressure cooker fan club. With one pot, tender, juicy chicken and perfectly cooked rice with the easiest clean up in the history of the world, I was completely hooked with the IP magic.
reasons to make instant pot 20 minute chicken burrito bowls
- All-in-one Instant Pot dinner. With the help of the Instant Pot, this is the best kind of dump-and-go dinner recipe. There’s minimal prep time here – no sautéing, no nothing. Throw everything right into the pressure cooker, set your time, and walk away. Dinner will be on the table in lightning fast speed, 20 minutes to be exact.
- Family-friendly. Burrito bowls are a guaranteed hit with the entire family, adding in as little or as many toppings as desired, a little bit of something for everyone to enjoy.
- Great for meal prep. This keeps for 2-3 days, ideal for making these ahead of time for meal prep and reheating as needed.
- Flexible, forgiving recipe. Most of the ingredients can easily be swapped out or omitted as needed. Don’t have black beans? Use pinto or kidney beans. Don’t have canned corn? Skip it or use frozen corn kernels. Want to use thighs over breasts? Give it a quick swap.
tips and tricks for success
- Use chicken breast or thighs. Both will work beautifully here – breast will be leaner whereas thighs will have more fat, yielding more tender chicken than the former. Not a fan of chicken? Ground beef is also a great swap!
- White rice is ideal. Long-grain white rice such as jasmine or basmati rice is best. Brown rice will take too long to cook here.
- Make it spicy. Add in 1 diced jalapeno for a kick of heat!
- Add your favorite toppings. Diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips or crushed tortilla chips when you’re in a pinch are all great options.
- Reheat with a splash of chicken stock. When reheating, add a splash of chicken broth or water.
pro tip
Do not stir in the rice.
Adding in the rice at the very end without stirring will prevent the rice to sink to the bottom of the Instant Pot (this is what signals the dreaded burn notice). Layer and sprinkle the rice on top, patting down slightly to submerge. Do not stir. This will lead to burrito-goodness-flavored tender, fluffy rice.
what to serve with chicken burrito bowls
Tools For This Recipe
6-qt Instant Pot®
Instant Pot 20 Minute Chicken Burrito Bowls: Frequently Asked Questions
Black beans, pinto beans or kidney beans are all great here.
Absolutely! To make this a dairy-free chicken burrito bowl, skip the cheese.
Yes! Skip the chicken, add an additional can of beans and use vegetable broth instead.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Instant Pot 20 Minute Chicken Burrito Bowls
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup low sodium chicken broth
- 1 (1.25-ounce) package taco seasoning
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) can chopped green chiles
- 1 cup long-grain white rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Equipment
Instructions
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
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So delicious and easy – my favorite Instant Pot recipe so far!
I did not stir my rice. I followed the recipe exactly- all the exact amounts. I made sure the rice was on top. I got the burn message after a few minutes. I opened it and added 1/2 cup broth on top of the rice and started again. I got the burn message again. I just ignored it because I did not know what to do, lol. After the 20 minutes and venting. I opened the pot and the rice was not done, some parts looked like they were not even wet. I put in another cup of liquid and stirred it and cooked for 3 more minutes (I got another burn message). When I opened it, it seemed OK. It tasted very good. It is burned on the bottom of my pot as well.
Made this today and loved it! After reading some of the comments about the rice being dry I made a two changes. I put 1/2 cup water in the bottom with the other ingredients. Then I put the salsa on top of my rice. It came out perfect and damn delicious. 😉
I made this one this weekend. My husband, who is super picky, loved it! Super easy to make and delicious!
Made this in 8-quart duo. Used brown rice and cooked for 24 minutes but otherwise as directed. Turned out great, everyone loved it.
My 2nd instant pot recipe and let me tell you…awesome! I carved 1/2 a chicken and used the breast and thigh. I didn’t have the beans so I made them from dry in the instant pot! I had all the other ingredients and followed the directions exactly and it came out great.
We topped ours with sour cream, green onions, cilantro and olives.
We’re two for two now!
Awesome!
I made this as my first attempt in the IP. Followed instructions exactly and it turned out perfectly. Next time I might put spicier green chile in it, but overall it was pretty tasty and the rice as perfectly cooked.
Awesome to hear!
Confession: I did almost everything wrong.
I was in a huge hurry and my printer wasn’t working, so I just wrote down the ingredients (noting that the rice goes on top) and cooking time. When I got to the kitchen I had only a couple of minutes to put this together, and I just dumped everything but the rice in. I didn’t have canned corn so I used a 16-oz bag of frozen corn without defrosting it. I didn’t have green chiles, so I omitted them. I didn’t have black beans, so I used pinto. I stirred it all together, carefully put the rice on top, and set it. It did take a while to come to pressure (I assume because of the frozen corn), but I didn’t have any burn notices and the rice was cooked perfectly. This was so tasty and quick, and gobbled up by everyone here. Thank you!
I made this tonight! Easy and a hit with my hubby! A great meal for game night. Thanks for the recipe
8qt. I sprinkled the rice very evenly to ensure it would all be equally steamed….turned put perfect! I used green salsa and substituted purple cabbage for corn. I think it’s the quickest meal I have ever made.
This recipe is delish. I’m trying to keep track of calories. Do you have any idea of the nutritional break down?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
As other reviewers tweaked the rice in the recipe I too have a suggestion for anyone using an 8 quart Instant Pot and is concerned about the rice being uncooked. I soaked brown basmatic rice for an hour before, pushed it into the ingredients and added 1/2 cup of extra fluid. I made my own taco seasoning and used 3 Tbsp in this recipe. This recipe was fantastic – 10/10. I used 1/4 cup of cheese that I mixed into the pot and then served the leftover cheese, avocado, green onion, chopped tomato and cilantro on each bowl to each person’s taste. With an 8 quart instant pot it took 19 minutes to heat up to the 10 minute cooking time. It was worth the wait – you will not be disappointed.
Mine still came out watery? The broth was still very visible and the chicken felt undercooked?
I love this recipe! Sometimes I’d like to have abeggie version. Would this change the cook time?
Yes, cook time may change with various substitutions/modifications.
Just made this exactly according to directions and it worked and tasted great!! Thanks for your great recipes and for sharing Butters with us 🙂
I have an 8 quart IP. Made this last night for dinner. Used a packaged spicy taco seasoning and a habanero salsa (we like our foods spicy) and it turned out great. I used brown rice instead of white rice (rinsed the rice and let sit in water for an hour) and the rice turned out fine. Had no issues with burning, either- but was very careful about setting the rice over everything in the IP and not mixing it in. Thanks for another great recipe!
Couldn’t be quicker or easier ! Delicious – a hit with the family . Will be making this often.
Should have read the reviews. Got a burn warning, dumped everything into another bowl, cleaned all the burned rice off the bottom, put it back in, added more liquid and it continued to happen. Smelled good, I’ll do it again and just make some Minute Rice on the side, but the recipe, as written, doesn’t work.
A big hit in my house. Can it be doubled for a crowd, or even tripled?
This is now a go-to recipe in my house. Followed it exactly. Thank you!